Gingerbread Pancakes
Gingerbread Pancakes are my fluffy buttermilk pancakes with the addition of warm spices like cinnamon and ginger along with rich molasses. Each bite is filled with gingerbread flavor, perfect for the holiday season! I would love to wake up to a pile of these pancakes on Christmas morning (or any morning someone wants to make me breakfast 😜)!
Servings: 10 pancakes
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 ⅓ cups (327 g) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 3 tablespoons molasses
- maple syrup, for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- In a medium bowl, whisk together the buttermilk, egg, butter, and molasses. Pour into the flour mixture and stir just until incorporated. (If the batter seems too thick to pour, add a little more buttermilk.)
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 300°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top and they are golden brown.
- Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel and repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup (or your favorite toppings).